Ingredients

Caponata:

• 2 tablespoons (2 turns around the pan) extra-virgin olive oil
• 4 cloves garlic, chopped
• 1/2 to 3/4 teaspoon crushed red pepper flakes
• 1 red bell pepper, seeded and diced
• 1 cubanelle Italian long green pepper, seeded and diced
• 1 large sweet onion, peeled and chopped
• 2 ribs celery, chopped
• 1/2 cup large green olives, pitted and chopped
• 1/2 cup Kalamata black olives, pitted and chopped
• 1 (3-ounce) jar capers, drained
• 1/2 cup (a couple of handfuls) golden raisins
• 1 medium firm eggplant, diced
• Salt
• 1 (32-ounce) can diced tomatoes
• 1 (14-ounce) can crushed tomatoes
• 1 handful flat-leaf parsley, chopped

Polenta:

• 3 cups chicken stock
• 1 cup quick-cook polenta, found in Italian foods or specialty foods aisles
• 4 sprigs fresh thyme, leaves removed and chopped
• 1 sprig fresh rosemary, leaves removed and chopped finely chopped
• 2 tablespoons butter
• 1/4 cup grated Romano or Parmigiano
• Salt and pepper
• 6 cups mixed greens
• 2 tablespoons red wine vinegar
• 3 tablespoons extra-virgin olive oil
• Serving suggestion: Mixed greens tossed with fresh herbs, dressed with oil, vinegar, salt, and pepper

Directions